Chunky applesauce.

My grandma always made this type of applesauce for Christmas breakfast. We’d have it alongside buttery biscuits, cranberry orange bread, eggs, and bacon for everyone else (not a fan, personally). It’s so chunky, cinnamonny, and sweet, it’s basically apple pie filling.

She would always make a big pot, so there would be leftovers for future breakfasts and lunches too.

Hey, if you like to do a ham or roast for Christmas dinner, this would be a great side for that too. I had it with some roast beef for lunch today!

This recipe is made even easier because you don’t even peel the apples. My grandpa maintains that this is the only real kind of applesauce, any other kind is “babyfood”.

Certainly if you want to peel your apples you can, but leaving them on is less work and nearly twice the fiber!

Here’s the rough recipe for chunky apple sauce:

(credit to this recipe for sugar ratio suggestions)

Wash the apples
Core and chop into bite-size-ish pieces and put them in a big pot
Add sugar, (1 – 1.5 Tbsp per apple) and cinnamon (1/2 tsp per apple) and stir until all the apples are cooked
Cover and cook on medium-low heat, stirring every 10 minutes until the apples are the tenderness you like (about 30-40 minutes)
Serve warm or let cool and store in the fridge for later. It’s good reheated or cold!

Cut off 1 side
Cut off the other side
Cut off the little ends that remain
Slice each section first one way, then the other to get cube-ish shapes (forgot to photograph the other direction of slicing)
Put in a bowl (or just directly in the pot – I wanted to make sure my estimated measurements were correct)
Mix with sugar and cinnamon
After cooking 30 minutes (it looks burnt, but that’s just all the cinnamon)